1 can (13.5 oz) coconut milk
1 red bell pepper, cut into strips
1 1/2 cup green beans, ends trimmed
1 lb chicken breast, sliced thinly
salt
pepper
1 tbsp canola oil (use coconut oil if you have it)
2 tbsp Panang curry
1 can plus 1/2 cup water (about 2 1/4 cups water)
1/4 cup peanuts (I used raw) curry
3-4 Thai chilis, optional
10 basil leaves
1 1/2 tbsp fish sauce